LEMON GARLIC DRESSING -MEDITERRANEAN
I just love this recipe, I have been putting it on everything! It is mild and fresh. Goes wonderfully on a fresh salad from the garden. It is delicious drizzled on pizza, bread, noodles etc. I found this in a cookbook by Nancy Harmon Jenkins.
Provided by Leahs Kitchen
Categories Salad Dressings
Time 5m
Yield 1/4 cup, 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Chop garlic and place in a bowl, add salt.
- Crush salt and garlic into a paste.
- Add remaining ingredients stir and enjoy on whatever you like!
MEDITERRANEAN BEEF SALAD WITH LEMON VINAIGRETTE
With juicy strips of steak and rich feta cheese, it's hard to believe that this main dish salad recipe has less than 200 calories per serving. From Diabetic Living
Provided by Annacia
Categories Lunch/Snacks
Time 37m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- SALAD:.
- Trim fat from steak. Sprinkle steak with salt and pepper. Place steak on the unheated rack of a broiler pan. Broil 3 to 4 inches from the heat until desired doneness, turning once halfway through broiling time. Allow 15 to 17 minutes for medium-rare doneness (145 degrees F) or 20 to 22 minutes for medium doneness (160 degrees F). Thinly slice steak.
- Divide romaine among 4 dinner plates. Top with sliced meat, red onion, tomatoes, and feta cheese. Drizzle with Lemon Vinaigrette.
- LEMON VINAIGRETTE:.
- In a screw-top jar combine olive oil, lemon peel, lemon juice, oregano and garlic. Cover and shake well. Season to taste with salt and black pepper. Makes about 1/2 cup.
Nutrition Facts : Calories 368.8, Fat 22.5, SaturatedFat 6.4, Cholesterol 84.7, Sodium 426.9, Carbohydrate 12.8, Fiber 3.2, Sugar 7.7, Protein 29.6
MEDITERRANEAN LENTIL SALAD WITH LEMON-THYME VINAIGRETTE
Provided by Molly O'Neill
Categories dinner, easy, lunch, salads and dressings, side dish
Time 30m
Yield Four servings
Number Of Ingredients 14
Steps:
- To make the salad, combine the lentils and water in a large saucepan and bring to a boil. Reduce heat and simmer until tender but not mushy, about 20 minutes. Drain, place in a large bowl and let cool. Toss the tomato, olives, feta and celery with the lentils.
- To make the vinaigrette, whisk together the lemon juice, garlic and thyme in a medium bowl. Slowly whisk in the olive oil. Whisk in the salt and pepper. Toss the vinaigrette with the salad and season to taste. Divide among 4 plates, garnish with chopped parsley and serve.
Nutrition Facts : @context http, Calories 338, UnsaturatedFat 10 grams, Carbohydrate 38 grams, Fat 15 grams, Fiber 7 grams, Protein 16 grams, SaturatedFat 4 grams, Sodium 1067 milligrams, Sugar 3 grams
SPICY THAI BEEF SALAD WITH LEMONGRASS-MINT VINAIGRETTE AND NUTS
Ginger is the piquant note in the marinade, the vinaigrette, and the vegetables for this entree salad. The green and stir-fry are topped with marinated seared steak slices. Recipe by Chef Roy Yamaguchi, Roy's Restaurant, Honolulu, Oahu, Hawaii.
Provided by Millereg
Categories Lunch/Snacks
Time 50m
Yield 4 serving(s)
Number Of Ingredients 31
Steps:
- ---To make the marinade---.
- In a shallow dish, combine all the marinade ingredients.
- Add the steak strips and let sit at room temperature for 5 minutes.
- In a large sauté pan or skillet over high heat, heat the sesame oil and sauté the steak for 5 minutes per side for medium rare.
- Sprinkle with salt and pepper.
- Using slotted spoon, transfer the steak to a plate and let rest for 10 minutes.
- ---To make the vinaigrette---.
- In the same pan over high heat, heat the olive oil and sauté the lemongrass, shallot, ginger, garlic, and lime leaves for about 10 seconds, or until lightly browned.
- Stir in the remaining ingredients.
- Set aside.
- ---To make the stir-fry---.
- In a large sauté pan or skillet over high heat, heat the olive oil and sauté all of the ingredients except the noodles for 1 minute, tossing frequently.
- Add the noodles and cook 1 minute.
- Set aside.
- ---To serve---.
- Slice the steak into 1-inch to 2-inch strips.
- Divide the salad greens among 4 salad plates.
- Divide the stir-fry sprout mixture over the greens, and then top with beef strips.
- Drizzle vinaigrette around the salads and garnish with macadamia nuts.
Nutrition Facts : Calories 732, Fat 52.4, SaturatedFat 12, Cholesterol 92.8, Sodium 1186.7, Carbohydrate 39, Fiber 2.1, Sugar 17.3, Protein 26.9
SEAFOOD SALAD WITH LEMON DILL VINAIGRETTE
I found this in a local magazine put out by a grocery store. It sounds really good, so I am posting it here!
Provided by Shannon 24
Categories Salad Dressings
Time 28m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Steam scallops and mussels until just cooked, and cool quickly.
- Combine the lemon zest and juice, garlic, oil, sugar, and dill in a bowl.
- Gently toss in the seafood, bell pepper, tomatoes, red onion, salt and pepper. Cover and marinate in the fridge for 30 minutes.
- Divide and arrange salad greens on four chilled plates. Arrange seafood mixture on top.
- Enjoy!
Nutrition Facts : Calories 266.9, Fat 12.8, SaturatedFat 1.9, Cholesterol 108.1, Sodium 708.6, Carbohydrate 16.2, Fiber 3, Sugar 4.2, Protein 23
MEDITERRANEAN SALAD WITH LEMON CAPER VINAIGRETTE
Feta and kalamata olives unite with an excellent dressing for a refreshing and simple salad. Can add some chicken or shrimp for a one dish meal
Provided by Vicki in CT
Categories Cheese
Time 25m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Combine dressing ingredients in cruet or jar. Shake well to combine ingredients. This can be done in advance.
- Divide salad greens into four dishes. Top with tomatoes, olives, feta, and onion.
- Shake dressing and pour over salad. (You may not need all the dressing).
Nutrition Facts : Calories 334.7, Fat 33.1, SaturatedFat 6.8, Cholesterol 16.7, Sodium 472.9, Carbohydrate 8, Fiber 1.7, Sugar 2.2, Protein 3.7
MEDITERRANEAN VINAIGRETTE
This is from the latest "Gourmet." I'm always looking for salad dressings without carbs and sugars, and this one qualifies. No amount or serving numbers were given, so I'm estimating 2-4 servings.
Provided by yooper
Categories Salad Dressings
Time 10m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Whisk together lemon juice, garlic clove, rosemary, red pepper flakes, and salt.
- Add olive oil in a slow stream, whisking until blended.
Nutrition Facts : Calories 330.1, Fat 36, SaturatedFat 5, Sodium 873.9, Carbohydrate 3.6, Fiber 0.4, Sugar 0.9, Protein 0.3
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